Description
Indulge in a restaurant-quality side dish featuring tender, golden-seared baby potatoes smothered in a rich, velvety garlic-infused cream sauce. This one-pot recipe balances the fork-tender texture of gold potatoes with a luxurious, savory coating, making it the perfect accompaniment to roasted poultry, lamb, or fresh vegetables. It is simple enough for a weeknight dinner yet elegant enough for any special occasion, using minimal clean-up and pantry staples.
Ingredients
2 lbs Baby Potatoes (Gold varieties recommended)
1 cup Heavy Cream
4 cloves Garlic, minced finely
2 tbsp Olive Oil
1 tbsp Butter
2 tbsp Fresh Parsley, chopped finely
1 tsp Sea Salt
0.5 tsp Black Pepper, freshly cracked
Instructions
Wash the baby potatoes thoroughly and slice larger ones into halves, leaving smaller ones intact.
Pat the potatoes completely dry with paper towels to ensure a golden crust during searing.
Heat olive oil and butter in a large skillet over medium-high heat until the mixture shimmers.
Add the potatoes in a single layer and sear undisturbed until a golden-brown crust forms on the bottom.
Reduce heat to medium-low, add the minced garlic, and stir for 30 seconds until fragrant.
Pour in the heavy cream, season with salt and pepper, and simmer until the sauce thickens and coats the potatoes.
Remove from heat and garnish with freshly chopped parsley before serving immediately.
Notes
Ensure all potatoes are cut to uniform sizes to promote even cooking time. If the sauce thickens too quickly, add a splash of water or vegetable broth to reach the desired consistency. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop Searing and Simmering
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: approx 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg